بررسي از سديم استياروييل لاكتيليت برويژگيهاي ريولوژيكي خميرنان نيمه حجيم غني شده با آرد سوياي فعال

The Effect of Sodium Stearoyl Lactylate on the Rheological Properties of Flat Bread Dough Fortified by Enzyme Active Soy Flour

The aim of this study was to investigate the effects of Sodium Stearoyl Lactylate (SSL) on the rheological properties of fortified Barbari dough. Fortified breads were prepared by replacing wheat flour with 8, 10, and 12 percent "enzyme active soy flour". By addition of 0.5% SSL to the Fortified breads formula, rheological properties of dough were improved. Dough resistance, Valorimetry value and the mixing time were increased. The degree of softening at 20mm and the fermentation time of dough were decreased while dough development and water absorption were unaffected.